David Neufeld builds authentic brick ovens much like those used for centuries all over the world. Custom designed to compliment both the entertaining environment and the cook's propensities, these ovens hold heat for up to three days on one firing with a small quantity of wood. Visit his website at: www.truebrickovens.com

Thursday, November 29, 2012

Longer Brick Ovens

Strictly square or round brick ovens, although having qualities that appeal to different users, are not the only shape possible. The 'squirrel tail' Appalacian style oven was built at a masons' workshop (Backyard Oven Workshop with Peter Moore
MHA Annual Meeting, 2006.

Bricks set dry on 'Foamglass' and perimeter of oven scribed

I am currently building an elongated Pompeii dome oven in St. Charles, MO. Sometimes, space constraints require that the shape of ovens be modified and with careful consideration this can be accommodated.

The 'stretcher' bricks will be brought up to an elongated keystone but otherwise the oven progresses the same as circular domes with each chain being locked into place by the angles of the bricks.

About Me

Lovell, Maine and Wolfeboro, New Hampshire, New England, United States

David Neufeld has been working as a landscape designer and stoneworker for most of his life. As a freelance writer, he works in the medium of words and photographs. For twenty years he toured the country as a professional storyteller before cooling his heels in rural New England.
His background in story creation enters his work as a landscape designer, found object sculptor, and photographer.
His works of fiction, sci-fi, non-fiction and humor have been published by numerous publishers.
He holds a Masters of Fine Arts in Interdisciplinary Arts degree.
He believes that there are no dull subjects, only dull presentations.